---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Pork
       Yield: 4 servings
     1/4 lb Boneless pork butt
      12 md Asparagus spears
     1/2 ts Fresh ginger root, minced
       1 tb Peanut oil
     1/3 c  Chicken stock
       1 pn Sugar
       1 ts Fish sauce (OR
       2 ts Oyster sauce
            Thin cornstarch paste
   This is a basic stir-fried vegetable and meat dish.
   Adding just a touch of fish sauce lends an interesting
   dimension to the taste.
   Preparation: Slice pork butt (or comparable boneless
   pork) across the grain into strips 2 by 1/4 by 1/8
   thick. Wash and trim tough white skin from asparagus.
   Cut asparagus into 2 1/2 segments. If asparagus is
   thick (3/4 or more), cut on bias so it will cook
   quickly and be balanced in size with pork strips.
   Stir-frying:  Heat peanut oil in wok until it just
   begins to smoke. Add pork strips and stir-fry about 1
   minute until no longer pink. Add asparagus and
   stir-fry briskly for another minute.  Before asparagus
   turns bright green, add ginger, chicken stock and
   sugar; keep stir- ring. When liquid boils, reduce heat
   to medium, add fish sauce (not oyster sauce, though),
   cover and simmer for about 1 minute or until asparagus
   is cooked but still firm.  Uncover, turn up heat, and
   push ingredients out of liquid. Dribble in cornstarch
   paste, stirring continuously until liquid thickens.
   You may need 1 to 2 tsp of paste. Recombine
   ingredients. Serve.